Cheesy Stuffed Portobellos
Meaty portobello caps piled with garlicky spinach and three cheeses.
⏱ 15 min prep · 25 min cookServes 4340 cal · 18g proteinvegetariangluten freelow carb
Ingredients
- 4 count portobello mushrooms
- 200 g baby spinach
- 200 g ricotta
- 100 g mozzarella
- 40 g parmesan
- 4 clove garlic
- 30 ml olive oil
- 1 tsp italian seasoning
- 0.5 tsp salt
Instructions
- 1
Roast gilled-side-up oiled caps at 200°C / 400°F for 10 minutes; drain.
- 2
Wilt spinach with garlic; mix with ricotta, parmesan, and seasoning.
- 3
Stuff caps, top with mozzarella, bake 12 minutes more.
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